About the Recipe
If you’ve never tried corn ribs before, you’re in for something fun. This is one of those recipes that feels a little extra even though it’s super easy — buttery, cheesy, just the right amount of garlic, and the kind of side dish that gets picked off the tray before it ever makes it to the table.
I started making these garlic corn ribs on a whim one day, and they’ve been a go-to ever since. The edges curl and crisp up in the oven or air fryer, and the combo of garlic, smoked paprika, and a handful of fresh herbs makes the whole kitchen smell amazing. Perfect alongside grilled mains or even as a snack on their own.
If you’re into fun finger foods like this, you might also love my Crispy Mushroom Bites, Herby Puff Pastry Bites, or Homemade Onion Rings — all easy, a little indulgent, and always crowd-pleasers.
Crispy, buttery edges: The magic happens when those corn ribs curl and crisp up in the oven or air fryer.
Garlic, cheese, and herbs - enough said: It’s a flavor combo that never misses. The herbs add brightness, the cheese adds richness, and the garlic ties it all together.
A side that feels fun: Whether you're serving them for a BBQ, a weeknight dinner, or just because corn was on sale - they always feel like a little treat.
Customizable: Not into spice? Skip the chili flakes. Want to go melty instead of crispy? Try shredded cheddar. Add hot honey or sour cream on the side and make it your own.
Easy to prep and even easier to eat: Minimal ingredients, max payoff. Can be made in the oven or air fryer.
What You'll Love
How do you cut corn ribs safely? Start by halving the cob crosswise if it's too long. Then stand it on the flat end and slice carefully through the core using a very sharp knife and steady pressure. A little caution goes a long way here - it can be tricky!
Can I make these in the air fryer? Yes! In fact, the air fryer gives you great crispiness in less time. Just preheat to 400°F (200°C) and cook for about 8–10 minutes, flipping or shaking halfway through.
Can I use frozen corn? This one works best with fresh cobs since you need to cut them into quarters. Frozen cobs are often too soft or wet to cut safely and may not roast the same way.
What cheese works best? I love using finely grated Parmesan for a crisp, salty finish, but shredded cheddar melts beautifully for a gooier, snackier vibe. You can also try Grana Padano or a firm aged cheddar.
Can I prep these ahead of time? You can absolutely slice and season the corn ribs in advance and store them in the fridge for a few hours before baking. For best texture, cook them just before serving.
What should I serve these with? They’re great on their own, but even better with extras like sour cream, hot honey, or lime wedges. And if you’re putting together a snack spread, try them with Crispy Mushroom Bites, Homemade Onion Rings, or my Herby Puff Pastry Bites for the ultimate lineup.
Frequently asked Questions
Ingredints Explained
Ingredients
2 ears of corn, husked and cleaned
2 tbsp unsalted butter, melted
½ tsp garlic powder
¼ tsp onion powder (adds a savory depth)
½ tsp smoked paprika (optional)
¼ tsp chili flakes or chili powder (optional, for a kick)
Salt & black pepper, to taste
1 tbsp finely chopped fresh herbs (like parsley, cilantro, or chives — for a herby twist)
¼ cup grated Parmesan or hard cheese (or shredded cheddar for melty vibes)
Optional: lime wedges, sour cream, or hot honey for serving
Preparation
Preheat your oven or air fryer
Oven: 425°F (220°C)
Air fryer: 400°F (200°C)
Cut the corn into “ribs”
Stand each cob vertically on a cutting board. Using a sharp knife (and some caution), carefully slice down the middle lengthwise, then again into quarters. You’ll end up with long, curved pieces that look like little corn ribs.
Make the seasoned butter
In a small bowl, combine the melted butter with garlic powder, onion powder, smoked paprika, chili flakes, and half the chopped herbs. Add a good pinch of salt and black pepper. Stir to mix.
Brush and bake
Arrange the corn ribs on a baking sheet or air fryer tray. Brush each piece generously with the spiced butter.
Oven: Bake for 12–15 minutes, flipping halfway through, until the edges curl slightly and the tops are golden.
Air fryer: Cook for 8–10 minutes, shaking the basket halfway through.
Add the cheesy finish
Once golden and lightly crisped, sprinkle with Parmesan or cheddar and return to the oven or air fryer for 1–2 minutes — just until melted and irresistible.
Garnish & serve
Finish with the remaining fresh herbs. Serve warm with lime wedges, sour cream, or a drizzle of hot honey if you like a little extra wow.
Helpful Tips for Making the Best Cheesy Garlic Corn Ribs
1. Use fresh, firm corn on the cob
You want cobs that feel dense and aren’t too soft - they’re easier (and safer) to cut into ribs and will hold their shape better while baking or air frying.
2. Don’t skip the flip
Whether baking or air frying, flip the corn ribs halfway through cooking so both sides get those delicious golden edges. It’s the difference between tasty and next-level.
3. Add the cheese at the end
Sprinkle the cheese on just before the last 1–2 minutes of cooking. This lets it melt perfectly without burning or disappearing into the butter. Want a crispier finish? Use grated Parmesan. Want melty? Go cheddar.
Storage Tips
Fridge: Leftover corn ribs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer or oven to crisp them back up - the microwave will make them soft.
How to Reheat Corn Ribs
Air Fryer:
Preheat to 375°F (190°C)
Reheat for 4–5 minutes, shaking or flipping halfway through
Keep an eye on them so the cheese doesn’t over-brown
Oven:
Preheat to 400°F (200°C)
Place corn ribs on a baking sheet and reheat for 8–10 minutes
For extra crisp edges, broil for the last 1–2 minutes (watch closely)
Avoid the microwave if you can — it softens the corn and makes the buttery coating go limp instead of crisp.
Freezer: Not recommended. Fresh corn ribs don’t freeze well once cooked - the texture gets mushy and you lose that beautiful crisped edge.